Torta de Barros 1.3kg

Milk type: unpasteurised ewes' milk

From Badajoz, Extremadura

Net weight: approx. 1.3kg

There is a tradition in south-west Spain, and over the border in Portugal, of making ewes' milk cheeses using cardoon thistle rennet, resulting in full flavoured cheeses with a soft, sometimes liquid interior.

Queserías de Torta de Barros make an excellent example using the milk of the indigenous Merino sheep and vegetarian cardoon thistle rennet. The cheese has an earthy yet creamy aroma and the soft paste is rich, salty and full flavoured with a hint of bitterness on the finish.